Anti-firming Efficiency of Food Emulsifiers on Rice Starch Gel.
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چکیده
منابع مشابه
Effect of Food Emulsifiers on Aroma Release.
This study aimed to determine the influence of different emulsifiers or xanthan-emulsifier systems on the release of aroma compounds. Solid-phase microextraction (SPME) and GC-MS were used to study the effects of varying concentrations of xanthan gum, sucrose fatty acid ester, Tween 80 and soybean lecithin on the release of seven aroma compounds. The effects of the emulsifier systems supplement...
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Food emulsifiers, more correctly referred to as surfactants, are molecules, which contain a nonpolar, and one or more polar regions. In general, nonpolar groups are aliphatic, alicyclic, or aromatic hydrocarbons. Polar functional groups contain heteroatoms such as oxygen, nitrogen, and sulfur. As shown in Fig. 2.1, the polar functionality makes the emulsifier anionic, cationic, amphoteric, or n...
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I. Szűcs Mária: Polimer emulgensekkel stabilizált emulziók, Ph.D. Tudományos Nap, Szegedi Akadémiai Bizottság Székháza, 2006. május 3. II. István Erős, Mária Szűcs, Szabolcs Budai, Erzsébet Csányi, Zsolt Makai, Péter Sipos, András Fehér and Piroska Szabó-Révész: Physico-chemical investigation of acrylate based polymeric emulsifiers, 5th World Meeting on Pharmaceutics Biopharmaceutics and Pharma...
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متن کاملStarch Biosynthesis in Rice Endosperm
© 2014 TERRAPUB, Tokyo. All rights reserved. doi:10.5047/agbm.2014.00401.0001 water (Fig. 1) or treating it with alkaline, urea, or dimethyl sulfoxide through the cutting of hydrogen bonds between the starch molecules. It is thought that digestion of hydrogen bonds results in the unwinding of the double helices of parallel α-1,4 glucan chains in the crystal lamellae of amylopectin molecules. Th...
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ژورنال
عنوان ژورنال: Journal of Applied Glycoscience
سال: 2002
ISSN: 1344-7882,1880-7291
DOI: 10.5458/jag.49.145